mariadnoca
Moderator
Re: nlb's Indescribably Delicious Banana Bread
Banana Bread done NLB's Way (note, this is a cake style bread)
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking soda 1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor.
The topping is what really makes this so delicious.
*******************************
Preheat oven to 350°
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, baking soda, and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan.
Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the corners.
Place under broiler until bubbly and brown.
Watch closely.
I didn't have milk so I substituted Dark Karo Syrup. You can't hardly mess this great recipe up.
- - - - - - - - - - - - - - - - -
NOTES : *I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!
Alert us of bad posts.
Responses
1. Thanks a "bunch!" smileys/smile.gif (Michelle in CA)
1. A tip: Have over ripe bananas? No time to make banana bread? Pop them
into the freezer for later use. They keep well. (Anna)
2. My family went gaga over this bread, it's so good. But it's pretty high
fat. Has anyone tried ingredient substitutions (Candice)
1. banana bread substitutions (Dinah)
Banana Bread done NLB's Way (note, this is a cake style bread)
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking soda 1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor.
The topping is what really makes this so delicious.
*******************************
Preheat oven to 350°
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, baking soda, and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan.
Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the corners.
Place under broiler until bubbly and brown.
Watch closely.
I didn't have milk so I substituted Dark Karo Syrup. You can't hardly mess this great recipe up.
- - - - - - - - - - - - - - - - -
NOTES : *I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!
Alert us of bad posts.
Responses
1. Thanks a "bunch!" smileys/smile.gif (Michelle in CA)
1. A tip: Have over ripe bananas? No time to make banana bread? Pop them
into the freezer for later use. They keep well. (Anna)
2. My family went gaga over this bread, it's so good. But it's pretty high
fat. Has anyone tried ingredient substitutions (Candice)
1. banana bread substitutions (Dinah)